Directions:
In a small skillet, melt the butter. Saute the onion and pepper until the onion is just softened. Sprinkle with flour and cook 2-3 minutes or until the flour is a nutty dark tan. Add the tomato, milk, spices and stock. Bring to a low boil for 5-10 minutes or until thickened.

My thoughts:

Tomato gravy is one of those old timey dishes that unless you grew up with it (not me) lived in the South (barely, and only if going by the Mason-Dixon line) or read a lot of books that take place in the South/food history (true!) you might not be familiar with. It is a shame because it is basically a white gravy made better with the addion of tomato. Normally, I've seen it with regular, red tomatoes but I had some yellow ones and used them. I love the color and the slightly less acidic, bright flavor they brought. Tomato gravy is frequently found on biscuits or meatloaf but I like it as shown here over grits.